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. 2022 Sep 9;21:186. doi: 10.1186/s12934-022-01915-0

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© The Author(s) 2022

Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated in a credit line to the data.

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Fig. 5 — Production titers of Y. lipolytica amyrin-high producers under different cultivation conditions. A Different temperatures for strains Po1g KCHE9-323A and Po1g KCHE20-323A in YPD. B Different filling volumes, FV. Strain Po1g KCHE20-323A in YPD. FV of 100 mL, 50 mL and 25 mL correspond to k_La of 16 h⁻¹, 39 h⁻¹ and 84 h⁻¹, respectively. C Different media formulation. YPD: yeast-peptone-glucose; YPD(Mg): YPD supplemented with magnesium sulphate; YPO: yeast-peptone-waste cooking oil. Amyrins were quantified after 5 days of cultivation in shake flasks. All values presented are the mean of three biological replicates ± standard deviation